5-Ingredient Peppermint Chocolate Truffles
User Reviews
5
5-Ingredient Peppermint Chocolate Truffles
Description
The recipe begins by heating heavy cream to a boil and mixing it with finely chopped semi-sweet chocolate to form a glossy ganache. Butter and peppermint extract are whisked in to enrich the texture and impart a cool peppermint aroma. Once chilled until firm, this mixture is shaped into truffle centers.
A chocolate coating made by gently melting more semi-sweet chocolate is prepared using a double boiler method. The truffles are dipped into this melted chocolate, then rolled in finely crushed candy canes to add a crunchy peppermint layer contrasting the creamy core. This process yields truffles with a balanced flavor of chocolate and peppermint and a pleasing contrast of smooth and crisp textures.
The truffles hold well at room temperature for about a week and can be made ahead. Skipping the candy cane topping is recommended if storing the truffles for an extended period to avoid softening. Adding extra cream can make the ganache creamier if desired, while using real chocolate rather than chips ensures a better texture and taste.
Ingredients
For the Peppermint Chocolate Truffles:
- 1 cup heavy whipping cream 227g / 8 ounces
- 2 semi-sweet chocolate 2/3 cup, 454 grams (16 ounces), finely chopped
- 5 unsalted butter 1/2 tablespoon (78g/2.75 ounces), cut into small cubes and at room temperature
- 1 teaspoon peppermint extract
For the Chocolate Coating:
- 1 semi-sweet chocolate 1/3 cup (226g/8 ounces), chopped
- 6 candy canes full-size, finely crushed
Instructions
For the Peppermint Chocolate Truffles:
- In a small saucepan over low heat, heat the cream just until it comes to a boil. Then immediately remove cream from heat and add in chopped chocolate. Allow the mixture to sit, untouched, for two minutes, then whisk smooth. Stir in the butter and peppermint extract and vigorously whisk until smooth and shiny.
- Pour the mixture into a medium bowl and cool to room temperature before tightly covering the bowl with plastic wrap and refrigerating for 2 hours, or until firm enough to scoop.
For the Chocolate Coating:
- Fill a medium pot one-third full with water and bring it to a low simmer over medium heat. Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and add two-thirds of the chopped chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a silicone spatula. Once the chocolate is completely melted, remove the pan from the heat - keeping the bowl on top of the pan - and stir in the reserved chocolate.
- Right before dipping, pour the melted chocolate into a liquid measuring cup.
Assembly:
- Before you begin, make sure you have enough room in your refrigerator for both baking sheets; the truffles must chill before being dipped in the chocolate coating.
- Line two large baking sheets with parchment paper and set them aside.
- Measure 2 teaspoons of the truffle filling and quickly roll it between your hands to form a ball. Transfer to the prepared baking sheet, and repeat with all truffles. Refrigerate the rolled truffles for at least 15 minutes before dipping in the chocolate.
- Remove the chilled truffles from the refrigerator and begin dipping them into the chocolate using a small spoon or fork. Transfer the dipped truffles back onto the baking sheets and sprinkle with crushed candy canes.
- Allow truffles to sit at room temperature until set, about 1 hour.
Notes
- If heavy whipping cream is unavailable, regular heavy cream works but avoid using milk as a substitute.
- Finely chop chocolate to help it melt smoothly when combined with cream.
- Use real chocolate instead of chips for a better texture and flavor.
- Store finished truffles at room temperature for up to one week.
- For make-ahead storage, skip the candy cane coating or refrigerate truffles until ready to dip.
- Adding an extra 1/4 cup of heavy whipping cream creates a creamier ganache texture.
User Reviews
Overall Rating
5
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